Best 4 Blackened Salmon On Wilted Greens With Portobello Mushrooms Recipes
Indulge in a symphony of flavors with blackened salmon, a culinary masterpiece that combines the smoky, charred essence of blackened seasoning with the delicate texture of salmon. The vibrant wilted greens add a touch of freshness and crunch, while portobello mushrooms provide a meaty, earthy dimension. This harmonious trio is brought together by a tangy lemon-butter sauce, creating a dish that tantalizes your taste buds and leaves you craving more. Experience the perfect balance of flavors and textures as you embark on a culinary journey with blackened salmon on wilted greens with portobello mushrooms.
This article presents not only the main recipe for blackened salmon on wilted greens with portobello mushrooms, but also a collection of complementary recipes that elevate your dining experience. Discover a tantalizing recipe for lemon-butter sauce, the perfect accompaniment to enhance the flavors of the main dish. Elevate your culinary skills with a comprehensive guide on how to blacken salmon, ensuring perfectly cooked fish with a delectable crust. Learn the art of wilting greens, a technique that transforms ordinary greens into a vibrant, flavorful side dish. Finally, explore the versatility of portobello mushrooms with a collection of mouthwatering recipes, ranging from grilled to stuffed mushrooms.
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
FRIED PORTOBELLO MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.
BLACKENED PORTOBELLO MUSHROOM SALAD
A SPEEDY cajun themed main-dish salad. Recipe from Cooking Light, May 1998. It is very highly rated on their website. After making this recipe, I have to say I was pleased. I marinated my mushrooms for about 30 minutes and they had great flavor. I used Emeril Essence (left over from another recipe) as the Cajun seasoning. My only suggestion would be to cut the mushrooms very thin so that they aren't rubbery after cooking. ENJOY!
Provided by januarybride
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
- Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Nutrition Facts : Calories 275.2, Fat 9.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 229.7, Carbohydrate 35.5, Fiber 8.9, Sugar 5, Protein 16.6
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
Tips:
- For the blackened salmon, use a cast iron skillet or a grill pan to get a nice sear. A well-seasoned cast iron skillet will help to create a crispy crust on the salmon while keeping the inside moist and flaky.
- To make the blackened seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl. You can adjust the amount of cayenne pepper to your desired level of spiciness.
- When searing the salmon, be sure to press it down firmly on the hot skillet so that it gets a good sear. This will help to create a crispy crust and prevent the salmon from sticking to the pan.
- Cook the salmon for about 3-4 minutes per side or until it's cooked through. The internal temperature of the salmon should be 145 degrees Fahrenheit.
- For the wilted greens, use a variety of greens such as spinach, kale, or arugula. You can also add other vegetables such as bell peppers, zucchini, or mushrooms.
- To make the portobello mushroom sauce, sauté the mushrooms in butter until they're soft and browned. Then add garlic, white wine, and heavy cream and simmer until the sauce has thickened.
- Serve the blackened salmon over the wilted greens and top with the portobello mushroom sauce. You can also garnish with fresh herbs such as chives, parsley, or basil.
Conclusion:
This blackened salmon with wilted greens and portobello mushroom sauce is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the wilted greens and portobello mushroom sauce add a flavorful touch. This dish is sure to be a hit with your family and friends.
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